Note: Partially freezing the cake will make it easier to transfer to a serving platter.

Chocolate Garnish Directions:Temper chocolate by melting in a double boiler to 86 degrees. If temperature of chocolate exceeds 88 degrees you will need to temper.

Using an offset spatula, spread chocolate on a sheet of parchment paper. Be sure to spread an area larger than the spring form pan.

When the chocolate has begun to set up (it will no longer have the very shiny appearance it had when melted), lay the base of the spring form pan over it and cut out a circle.

Cut the circle into 8, 12, or 16 pieces - however many slices you want to cut your cake. By this time, the chocolate will probably have set up. Dip your knife in hot water, then dry it. The warmth of the knife will allow you to continue cutting the chocolate.

As long as it is stored in a cool place - not the refrigerator - the chocolate garnish can be prepared well in advance.

Just before putting the chocolate garnish on the cake, sift powdered sugar over the top.

Vanilla Sauce Directions:Whisk together sugar and egg yolks.

Scrape vanilla bean into half and half.

Bring half and half to a boil.

Just before the boiling point, pour half the liquid into egg mixture and whisk together to temper eggs.

When half and half boils, add egg mixture to boiling liquid and turn down heat to medium.

Stir sauce while it is cooking.

Cook sauce until it thickens and coats the back of the wooden spoon.

Strain and pour into clean container.

Cool in an ice-water bath, stirring occasionally as it cools.

Note: If you overcook the sauce, it will separate. If this happens, blend it immediately using a hand-held blender. Usually, this will save the sauce.